Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

31 Reviews

From: EatingWell Magazine, February/March 2005

These oatmeal chocolate chip cookies have the familiar flavors of brown sugar and chocolate, but get a sophisticated twist from tahini (sesame paste). Tahini helps to lower the saturated fat by more than 66 percent while adding a nutty flavor to an old classic.

Preparation

Active

15 m

Ready In

1 h

Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined—the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.

With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don't let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.

Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.

Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.

Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.

Reviews 31

Delicious! I used an ice cream scoop to make larger ones so they needed a few extra minutes to bake. I had to add another entire egg to make the dough come together. I added coconut, dried cranberries and golden raisins to the mix. You could probably do with a bit less sugar and more cinnamon. We are taking them hiking in lieu of energy bars. Yum

October 28, 2014

By: EatingWell User

Deliciousness!
I've been making these cookies for a few years now and everyone loves them and asks me for the recipe. I go with only Gàô cup granulated sugar and they turn out perfectly sweet (not overly sweet). Highly recommend.
Pros: Quick, easy, healthy and delicious
Cons: None

April 06, 2014

By: EatingWell User

Better than you expect
I made switches per some of the other reviews-added flax meal for half of the whole wheat flour. I also subbed chick pea flour and teff flour for the regular flour. I halved the overall sugar, used 1/4 c honey and about 1/4 coconut sugar. I added some unsweetened organic coconut flakes instead of nuts and used applesauce for butter, and just one egg. They were crisp, not overly sweet and quite tasty. I highly recommend - there are lots of ways you can play with this recipe and make it yours!
Pros: right amount of crunch, definitely healthy and adjustable for your preferences
Cons: Mine didn't take 16 minutes to cook-more like 12

March 03, 2014

By: brava313

Pretty Good Cookies
This cookie is best eaten when it's still warm from the oven. That's when it's soft, with a crisp bottom (but the chocolate is still messy). Tahini imparts the slightly bitter taste of halvah candy. Once the cookie has completely cooled, though, it has a hard, dry texture.
Pros: Interesting, complex flavor
Cons: Hard, dry texture

July 17, 2013

By: EatingWell User

Healthy alternative to sugar and artificially flavoured cookies
I replaced all the sugar with a half cup of agave syrup. Applesauce for the butter. And no nuts because I find if they are sitting too long they tend to get soft and stale. Also didnt put the vanilla flavouring because all I had was artificial. trying to get away from that. I was hoping they'd be crunchier for my kids and husband but I love that they're soft and cakey. Kids like them, haven't tried them on my husband yet.
Pros: Great for substitutions
Cons: Too many ingredients.

December 27, 2011

By: mbaladez3

Good enough for healthy
These cookies were okay. I could taste the tahini and so could my husband. He didn't like them at all, but the kids liked them. I would make them again but next time I may reduce the amount of tahini a couple tablespoons without increasing the butter. I will still substitute the sugar for stevia sweetener like I did last time. They were good though, I love to eat them in the morining for that sweet and healthy taste to go with my eggs.

July 09, 2011

By: caroline

Changes
Instead of butter i used all applesauce. THen i cut half the sugar with honey. It turned out Great!
Pros: less fat and sugar

February 26, 2011

By: gingernoel

Yummy with a few changes...
I subbed agave for the white sugar and flaxseed meal for the whole wheat flour. These turned out terrific with the changes: very textured and super with a cup of coffee/tea!

October 27, 2010

By: EatingWell User

Good cookies! I used all whole wheat flour, stevia instead of the white sugar, 1/2 the amt of chocolate chips, only egg whites and added some nutmeg. Cutting out most of the sugar and the fat from the nuts fits in better with my way of eating. They are still awesome cookies!